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2013 Summer Restaurant Guide: D 

D'JUICE
8237 Oak St., (504) 324-9933; www.d-juice.com
The freshly juiced It's Not Easy Being Green features kale, spinach, cucumber, green apple and bell pepper blended with frozen mango, peaches and bananas. The Antioxidants Juice combines kale, spinach, beet, apple, carrot and ginger. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $

DAISY DUKES
121 Chartres St., (504) 561-5171; www.daisydukesrestaurant.com
The New Orleans sampler includes etouffee, a cup of gumbo, red beans and rice, fried green tomatoes and a biscuit. The Cajun omelet combines cheese, hot sausage, tomatoes, onion, parsley, paprika and cracked pepper with hash browns or grits and toast or a biscuit. No reservations. Open 24 hours daily. Credit cards. $

DAKOTA
629 N. Hwy. 190, Covington, (985) 892-3712; www.thedakotarestaurant.com
The seared sea scallop plate comes with roasted cauliflower gratin, toasted hazelnuts and satsuma gastrique. The herb-roasted rack of New Zealand lamb comes with potato-lentil ragu and grape tomatoes. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards and checks. $$$

DANTE'S KITCHEN
736 Dante St., (504) 861-3121; www.danteskitchen.com
Seafood courtbouillon includes Gulf fish, shrimp and mussels in tomato-shrimp broth with green onion-butter crostini. Brunch features debris and poached eggs on a buttermilk biscuit topped with a demi-glace hollandaise. Reservations recommended. Dinner Wed.-Mon., brunch Sat.-Sun. Credit cards. $$$

DAT DOG
3336 Magazine St., (504) 324-2226; 5030 Freret St., (504) 899-6883; www.datdognola.com
The Irish Guinness sausage is pork bratwurst made with Guinness beer and served with andouille sauce, cheddar cheese, white and green onions, yellow mustard and bacon on a toasted sourdough bun. The Sea Dog special is a battered and fried cod fillet served with tartar sauce, onions, tomatoes and yellow mustard. No reservations. Lunch and dinner daily. Cash only. $

DE-NO SEAFOOD
505 Gretna Blvd., Gretna, (504) 362-4608
Soft-shell crab De-No is served over angel hair pasta with crawfish cream sauce. Char-broiled oysters on the half shell are topped with garlic, Parmesan and butter, and crabmeat is an optional addition. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

DEJA VU RESTAURANT & BAR
400 Dauphine St., (504) 523-1931; www.dejavunola.com
Creamy sweet potato soup gets spicy heat from chunks of andouille sausage served with French bread. Traditional Creole jambalaya is made with chicken and sausage. Delivery available. No reservations. Open 24 hours daily. Credit cards. $

DEL PORTO RISTORANTE
501 E. Boston St., Covington, (985) 875-1006; www.delportoristorante.com
Yellowfin tuna crudo is served with orange segments, chili vinaigrette, a sweet orange-scented cracker and mint and celery leaf salad. Pan-roasted Gulf shrimp comes with braised fennel, fennel fronds, mascarpone, lemon and risotto. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

THE DELACHAISE
3442 St. Charles Ave., (504) 895-0858; www.thedelachaise.com
Chicken mofongo features plantains stuffed with stewed chicken. Thai-style mussels are served with hand-cut french fries. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

DESI VEGA'S STEAKHOUSE
628 St. Charles Ave., (504) 523-7600; www.desivegasteaks.com
The blackened tuna napoleon features layers of yellowfin with avocado, daikon sprouts and wasabi aioli. Hand-cut New York strip steak is topped with butter and served on a sizzling plate. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$$

DESIRE BISTRO & OYSTER BAR
300 Bourbon St., (504) 586-0300; www.sonesta.com/royalneworleans
Char-broiled oysters Desire are topped with garlic butter and Parmesan cheese. Shrimp and grits features tasso and spicy cream sauce. No reservations. Breakfast, lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

DICK AND JENNY'S
4501 Tchoupitoulas St., (504) 894-9880; www.dickandjennys.com
Pork tenderloin is stuffed with goat cheese and pine nuts and drizzled with roasted red pepper balsamic vinaigrette served with goat cheese-thyme grits and sauteed Brussels sprouts. Louisiana Gulf fish is served over fried chorizo risottoand sauteed spinach topped with shrimp dynamite chipotle sauce. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

DICKIE BRENNAN'S STEAKHOUSE
716 Iberville St., (504) 522-2467; www.dickiebrennanssteakhouse.com
McIlhenny oysters are P&J oysters served with chipotle Tabasco cream sauce. The house filet is a 6-ounce filet mignon topped with flash-fried oysters and bearnaise and served with creamed spinach and Pontalba potatoes. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

DICRISTINA'S
810 N. Columbia St., Suite C, Covington, (985) 875-0160; www.dicristinas.com
Soft-shell crab Emily features a fried soft-shell crab served with angel hair pasta and crawfish cream sauce. Eggplant Parmesan is served with baked macaroni or spaghetti. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

DIJON
1379 Annunciation St., (504) 522-4712; www.dijonnola.com
Roasted oysters are served with baby arugula and preserved lemon. Grilled hanger steak comes with roasted bone marrow, potato puree, baby spinach, pickled onions and bordelaise. Reservations recommended. Dinner Tue.-Sat., brunch Sun. Credit cards. $$$

DIMARTINO'S FAMOUS NEW ORLEANS MUFFULETTAS
700 S. Tyler St., Covington, (985) 276-6460; 1788 Carol Sue Ave., Terrytown, (504) 392-7589; 3900 Gen. DeGaulle Drive, (504) 367-0227; 6641 Westbank Expwy., Suite A, Marrero, (504) 341-4096; www.dimartinos.com
The namesake muffuletta is served by the whole or half round. Grilled flounder is topped with crawfish etouffee. No reservations. Hours vary by location. Credit cards. $

DINO'S BAR & GRILL
1128 Tchoupitoulas St., (504) 558-0900
The Philly cheese steak wrap bundles slices of sirloin and grilled onions and peppers in a spinach tortilla. Grilled tuna tops a salad of mixed greens dressed with feta vinaigrette. No reservations. Lunch, dinner and late-night daily. Credit cards. $

DISH ON HAYNE
9734 Hayne Blvd., (504) 301-0356; www.dishonhayne.com
The coconut shrimp appetizer comes with pineapple-mango dipping sauce. Redfish amandine is served with grilled asparagus. Reservations recommended. Dinner Thu.-Sat., brunch Sun. Credit cards. $$$

DITALI'S PIZZA
8160 Belle Chasse Hwy., Belle Chasse, (504) 393-1160; Oakwood Mall, 197 Westbank Expwy., Gretna, (504) 366-2882; Northshore Square Mall, 150 Northshore Blvd., Slidell, (985) 649-5657; 1650 Manhattan Blvd., Harvey, LA • 504-361-0058; www.ditalis.com
Pasta Ditali features chicken, onions, broccoli and mushrooms sauteed in olive oil and white wine over penne pasta sprinkled with cheese. The spinach calzone is stuffed with fresh spinach, ricotta and mozzarella cheeses. No reservations. Hours vary by location. Credit cards. $

DIVA DAWG
1906 Magazine St., (504) 304-8777; www.divadawgnola.com
The red bean chili dog is topped with fried chicken and andouille ketchup. The Sweet Fire oyster dog is topped with fried oysters in sweet and spicy sauce. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

DMAC'S BAR & GRILL
542 S. Jefferson Davis Hwy., (504) 304-5757; www.dmacsbarandgrill.com
Daily specials include chicken-fried steak with mashed potatoes and vegetables on Thursdays. Monday's red beans and rice can be topped with a grilled pork chop. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $

DOMENICA
123 Baronne St., (504) 648-6020; www.domenicarestaurant.com
Lamb casoncelli (stuffed pasta) is served with parsnip puree and green onions. Grilled whole branzino (Mediterranean sea bass) is prepared with celery, red onion and saffron. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

DOMILISE'S PO-BOYS
5240 Annunciation St., (504) 899-9126
The roast beef po-boy is smothered in gravy and dressed with Creole mustard. The fried shrimp po-boy is dressed with Swiss cheese and roast beef gravy. No reservations. Lunch and early dinner Mon.-Wed. and Fri.-Sat. Credit cards. $$

DOMINIQUE'S ON MAGAZINE
4213 Magazine St., (504) 891-9282; www.dominiquesonmagazine.com
Seared Louisiana yellowtail snapper is served over saffron basmati rice with green mango relish and lime and Scotch bonnet pepper mojo. Royal red shrimp ceviche combines Gulf shrimp with lime juice, house-grown peppers, cilantro and fleur de sel. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

DON FORTUNATO'S PIZZERIA
3517 20th St., Metairie, (504) 302-2674; www.donfortunatospizzeria.com
Sauteed spinach and feta are folded into phyllo dough triangles baked and served with marinara dipping sauce. The Sicilian pizza is loaded with prosciutto, red peppers, kalamata olives and tomato sauce. Delivery available. No reservations. Lunch and dinner daily. Credit cards. $$

DON'S SEAFOOD HUT
126 Lake Drive, Covington, (985) 327-7111; 4801 Veterans Memorial Blvd., Metairie, (504) 889-1550; www.donsseafoodonline.com
Jacked-Up oysters are charbroiled oysters topped with bacon, jalapenos and pepper Jack cheese. Don's seafood platter includes stuffed crab, stuffed shrimp, fried shrimp, fried catfish, fried oysters and shrimp etouffee. Reservations accepted. Lunch and dinner daily. Credit cards. $$

DONG PHUONG ORIENTAL BAKERY AND RESTAURANT
14207 Chef Menteur Hwy., (504) 254-0296; www.dpbanhmi.com
Grilled pork banh mi fills the bakery's French bread with carrots, jalapenos, cilantro and cucumbers. The restaurant's banh xeo, or Vietnamese crepe, is a crisp egg- and rice-flour crepe stuffed with pork, shrimp, lettuce and bean sprouts. Reservations accepted for large parties. Breakfast and lunch Wed.-Mon. Credit cards. $

DOOKY CHASE RESTAURANT
2301 Orleans Ave., (504) 821-0600; www.dookychaserestaurant.com
Chef Leah Chase makes Creole gumbo with shrimp, crab, chicken, ham and sausage. Shrimp Clemenceau combines shrimp with butter, garlic, peas and potatoes. Reservations accepted. Lunch Tue.-Fri., dinner Fri. Credit cards. $$$

DORIGNAC'S
710 Veterans Memorial Blvd., Metairie, (504) 834-8216; www.dorignacs.com
Hand-battered fried chicken livers are available as a lunch plate. Stuffed artichokes are loaded with Parmesan, toasted bread crumbs, extra virgin olive oil and lemon and steamed. No reservations. Breakfast and lunch daily. Credit cards and checks. $

DOSON NOODLE HOUSE
135 N. Carrollton Ave., (504) 309-728
3Spring rolls are rice paper filled with shrimp, chicken, ham, avocado, mint and cucumber. Chicken salad features shredded chicken, cabbage, carrot and mint. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards and checks. $$

DOT'S DINER
Citywide; www.dotsdiner.com
The Dotwich is a breakfast sandwich of scrambled eggs, a sausage patty and cheese on a grilled buttermilk biscuit. The grilled hamburger steak is topped with mushrooms, onions and brown gravy and comes with salad, a vegetable, garlic bread and hash browns or mashed potatoes. No reservations. Hours vary by location. Credit cards. $

THE DOUGH BOWL
1039 Broadway St., (504) 861-2200
This late-night spot offers pizza slices topped with Buffalo chicken, tangy sauce, mozzarella and cheddar cheeses and ranch dressing. The Cali burger is topped with Swiss cheese, avocado, fresh spinach, tomato, bacon and Creole mustard. No reservations. Lunch, dinner and late-night daily. Credit cards. $

DOWN THE HATCH
1921 Sophie Wright Place, (504) 522-0909; www.downthehatchnola.com
The gyro plate includes seasoned lamb and beef, hummus, salad and pita. The house-made veggie burger combines 15 vegetables and is dressed with sun-dried tomato pesto. Delivery available. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

DRAGO'S SEAFOOD RESTAURANT & OYSTER BAR
3232 N. Arnoult Road, Metairie, (504) 888-9254; Hilton New Orleans Riverside, 2 Poydras St., (504) 584-3911; www.dragosrestaurant.com
Drago's char-broiled oysters are topped with Parmesan, butter, parsley and garlic. The blackened mixed grill features catfish, shrimp and a petit filet topped with Cajun cream sauce. No reservations. Hours vary by location. Credit cards. $$

DRESS IT
Omni Royal Crescent Hotel, 535 Gravier St., (504) 527-0006; www.omnihotels.com
The Dress It burger is topped with garlic aioli, bacon, brie and balsamic-glazed onion. The Friday special is a fried shrimp and oyster platter that comes with horseradish sauce and a salad of baby greens, carrots, tomatoes, onions and house vinaigrette. Reservations accepted for large parties. Breakfast, lunch and dinner daily. Credit cards. $

DRY DOCK CAFE
133 Delaronde St., (504) 361-8240; www.thedrydockcafe.com
New Orleans-style barbecue shrimp features a half-pound of shrimp in peppery sauce served with French bread for dipping. The Best Bank burger is topped with cheese, bacon, grilled onions and mushrooms. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$




Prices
Dollar signs indicate the average price of a dinner entree.

$ = $1-$10
$$ = $11-$20
$$$ = $21-up


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